Dinner

Chickpea Salad with Greek Yogurt, Cucumber, Dill, and Capers Recipe

ByEthan Lark March 27, 2026March 27, 2026

Introduction

This refreshing Chickpea Salad combines creamy Greek yogurt with crunchy cucumbers and flavorful herbs for a delicious, healthy dish. Perfect as a side salad or a light meal, it’s easy to prepare and can be enjoyed immediately or after chilling for the flavors to meld.

A dark bowl filled with a creamy white mixture that has small light beige chickpeas and flecks of green herbs throughout. The surface is topped with small pools of golden olive oil and fresh green dill sprigs scattered on top. There is a silver spoon resting inside the bowl, scooping the creamy mixture. The background is a white marbled texture, and some blurred green herbs are visible behind the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cucumbers, grated using a box grater and excess water squeezed out very well (about 3/4 cup once squeezed)
1 1/4 cups Greek yogurt (or thick plain yogurt)
1 tbsp lemon juice
2 1/2 tbsp extra virgin olive oil, plus extra for drizzling
1/4 cup roughly chopped fresh dill, plus extra for sprinkling (or half the quantity chopped fresh mint)
1 large garlic clove, crushed using a garlic press, finely grated or very finely minced
1/2 tsp cooking salt or kosher salt
2 x 400g / 14 oz cans chickpeas, well drained
3/4 cup finely sliced celery (1-2 stems)
2 tbsp chopped capers (substitute cornichons or dill pickles if preferred)

Instructions

Step 1: In a large bowl, combine the grated cucumber, Greek yogurt, lemon juice, olive oil, fresh dill, garlic, and salt. Mix well until all ingredients are evenly incorporated.
Step 2: Add the drained chickpeas, sliced celery, and chopped capers to the yogurt mixture. Stir gently to combine everything thoroughly.
Step 3: Let the salad sit for at least 1 hour to allow the flavors to meld, especially the saltiness from the capers and the garlic. It tastes even better the next day.
Step 4: Before serving, drizzle with extra olive oil and sprinkle additional fresh dill on top. Give it a final gentle mix and enjoy.
Step 5: Serve as a side salad or use it as a filling for sandwiches and wraps. For a more substantial meal, add avocado or protein like grilled chicken or canned tuna.

Tips & Variations

Try substituting fresh dill with mint for a different herbal note.
Use cornichons or dill pickles instead of capers for a milder tangy flavor.
If using dried chickpeas, soak and cook them before adding (see Note 2 for details).
For extra creaminess, add a spoonful of tahini or a little olive oil into the yogurt mixture.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. It’s best eaten within this time to maintain freshness. Before serving leftovers, stir well and add a little extra olive oil or lemon juice if needed. Serve chilled or at room temperature.

How to Serve

A rustic dark bowl filled with a creamy white mixture, layered thickly and studded with pale beige chickpeas. The surface is drizzled with golden yellow oil and sprinkled with cracked black pepper. Fresh green dill sprigs are scattered on top, adding fresh color. A silver spoon rests inside the bowl holding some of the creamy chickpea mix. The bowl is set on a white marbled texture, creating a clean and bright background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular plain yogurt instead of Greek yogurt?

Yes, but Greek yogurt’s thick texture works best to hold the salad together. If using regular yogurt, consider straining it to remove excess whey for a creamier consistency.

How do I prepare dried chickpeas for this salad?

Soak dried chickpeas overnight in plenty of water, then drain and rinse. Cook them in fresh water by simmering gently for about 1 to 1.5 hours until tender. Drain well and cool before adding to the salad.